Beetroot Fettuccine with Saute Mushrooms & Herbs

Beetroot Fettuccine with Saute Mushrooms & Herbs

Authentic flavours and organic ingredients are celebrated in Donna Pastaia's Beetroot Fettuccine. The earthy flavour of the mushrooms and the richness of the cream in this dish complement those flavours. Each bite is proof of the company's commitment to using rich, handcrafted pasta to forge extraordinary connections and moments of celebration.


  • 250g Donna Pastaia Beetroot Fettuccine
  • 2 tablespoons olive oil
  • 250g fresh mushrooms (such as cremini or shiitake), sliced
  • 3 cloves of garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1/2 cup vegetable or chicken broth
  • 1/4 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • Grated Parmesan cheese, for serving
  • Fresh parsley, chopped, for garnish



  • Cook the Fettuccine- In a large pot of salted boiling water, cook the Beetroot Fettuccine according to the package instructions or until al dente. Donna Pastaia's handmade pasta cooks quickly, so keep an eye on it. Once cooked, drain the pasta but reserve about 1/2 cup of pasta water.
  • Sauté the Mushrooms: In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and sauté until they turn golden brown and release their moisture, about 5-6 minutes.
  • Add Aromatics: Lower the heat to medium and add the minced garlic, dried thyme, and dried sage to the skillet. Sauté for about a minute until the garlic becomes fragrant.
  • Deglaze the Pan: Pour in the vegetable to deglaze the pan, scraping up any flavorful bits from the bottom. Allow the broth to simmer for a couple of minutes to meld the flavors.
  • Creamy Enrichment: Pour in the heavy cream and stir well to combine. Let the mixture simmer gently for another 2-3 minutes, allowing the flavors to infuse and the sauce to thicken slightly.
  • Combine Pasta and Sauce: Add the cooked Beetroot Fettuccine to the skillet, tossing gently to coat the pasta with the creamy mushroom sauce. If the sauce seems too thick, you can add some of the reserved pasta water to achieve your desired consistency.
  • Season and Serve: Season the dish with salt and freshly ground black pepper to taste. Toss everything together for another minute, ensuring the pasta is well-coated in the mushroom and cream sauce. Carefully twirl a portion of the Beetroot Fettuccine with Mushrooms and Herbs onto each serving plate. The vibrant pink hues of the pasta contrast beautifully with the earthy tones of the mushrooms and herbs.

Serving and Plating Suggestion

  • Sprinkle a generous amount of grated Parmesan cheese over each portion. The cheese adds a delightful umami depth that complements the flavors of the dish.
  • Finish by scattering chopped fresh parsley over the pasta. The touch of green not only adds a burst of freshness but also pays homage to Donna Pastaia's commitment to using real veggies.
  • Complement the delicacy of the pasta with a chilled glass of crisp white wine, such as a Sauvignon Blanc or a Pinot Girigo, to elevate the dining experience.
  • Sprinkle some toasted pine nuts or crispy bacon bits over the pasta for added texture and complexity.

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